Sautéed Shrimp with Shrimp Hummus
For this appetizer, Pierre Gagnaire cleverly weaves together two major ingredients, shrimp and chickpeas: He quickly sears shrimp and uses the shells to make a stock to flavor the hummus. He then uses chickpeas to make the delicate cracker garnish. At his eponymous restaurant in Paris, it's part of a dish called Orientale, inspired by his walks in the desert. (He takes those walks when he's cooking at Reflets par Pierre Gagnaire in Dubai and his newest place, Twist, in Las Vegas.) "I like the silence. The wind. The simple rhythm of the days," he says. Chef Coverage from F&W Editors More Delicious Shrimp Dishes
Recipe Summary test
The cracker batter and hummus can be refrigerated separately overnight. Gently reheat the hummus. Bring the cracker batter to room temperature before cooking.
Cut the light bite of this sweet but peppery shrimp dish with a full-bodied, fruit-forward white, like Chenin Blanc from the Loire Valley. Look for a green-apple scented Champalou Vouvray or a floral Mosse Anjou Blanc.